Mix the flour, sugar, salt and baking powder in a food processor. Add in the butter and ice water gently, pulsing till clumps of dough begin to form. Place on a counter and gently separate mixture into two balls. Flatten with your hand into two discs. Cover and place in the refrigerator.

In a bowl, combine the fresh fruit, ½ cup sugar, extract, and flour. Stir and let this mixture sit on the counter for 10 – 15 minutes for flavors to marinate.

When ready to bake the pie, place your rack in the middle of the oven and preheat to 400°F. Roll out a disc of dough to fit your pie plate. You may use the other disc to finish off the top of the pie if preferred or use it to make a second pie. (To make a rustic tart, preheat the oven to 350°F and roll the dough to about 14 inches in diameter. Transfer to a piece of parchment paper.)

Arrange the filling on top of the dough in the pie plate or in the center of your dough for the rustic tart. For a pie, spread the fruit evenly, top it with the additional dough in a lattice-work pattern, pinch together, and trim off the excess dough. For a tart, spread the fruit evenly in the center of the dough so that you have approximately four inches of dough free to fold toward the center. The very center of the tart will leave the fruit exposed.

Brush egg white on the exposed portions of the dough and, if preferred, sprinkle a hearty sugar (like turbinado) to add a pinch more sweetness and crunch.

Place the pie plate on a cookie sheet to catch any drippings during baking. For a rustic tart, transfer your tart with parchment paper to a baking stone.

Bake the pie at 400°F for 30-35 minutes, then at 350°F for an additional 30 minutes, or until golden brown and bubbly. Bake the tart at 350°F for one hour, or until golden brown and bubbly.

Set each aside on a cooling rack for 10 minutes after baking. Serve warm with ice cream and sweet herbs from the garden as garnish and additional flavor.